Domaine de Beaurenard


A centuries old passion for winemaking


                On this land since seven generations, the Coulon family takes care of their precious vineyards since at least 1695, year of the first mention of the name Beaurenard on official documents. Present on two famous AOC, Chateauneuf-du-Pape and Rasteau, the vines are planted on 60 hectares and give to Daniel and Frederic Coulon  the raw material to make some of the most distinguished  and extraordinary wines of this area. In 2007, Robert Parker said “Domaine de Beaurenard is a consistent estate that has been making top-notch wines for as long as I have been writing about wine, which is now more than 28 years.” With 13 grapes varieties divided on plots, the Beaurenard vineyard produces since three centuries wines with the same philosophy: the perfection in each bottle.

The estate covers 32 hectares of vines in Châteauneuf-du-Pape AOC and 25 hectares in the Rasteau AOC. The vines are 45 years old on average, and their yield on Châteauneuf vineyard is 25-35 hl/ha.




100% Handpicked and hand sorted grapes / 100%手工采摘与筛选


              Faithful to the old adage, “To make good wine, you need good grapes”, at Domaine de Beaurenard, harvest is entirely made by hand. This allows a first selection of the best grapes to be done in the vineyard: each picker is given two buckets and, once bunches of grapes are cut, he makes a first selection based on quality and ripeness. The finest bunches are separated from less qualitative ones, damaged or immature grapes.

The grapes, picked at optimal maturity, are taken to the vat room in small bins so that they are not squashed, which would cause oxidation and therefore affect quality.

This strict selection process, firstly in the vineyard and secondly prior to pressing, improves the overall quality of the wine - color, smell, taste and digestibility of our wine - and ensures that consistent quality is maintained despite the whims of nature.








Balanced vineyards, carefully cultivated /  协调的葡萄园,精心的耕种


              For more than 50 years, Domaine de Beaurenard has been cultivating its vineyards in an environmentally friendly way. On an everyday basis, that means spreading manure, no residual herbicides, and careful grass cover.

Careful grass covering is essential to conserve the vineyards and the vines in the best conditions, as it prevents erosion, controls vine vigor, increases levels of organic matter in the soil, develops surface life (such as ladybirds, bees and cicadas), soil life (e.g. micro-organisms, earthworms) and forces the roots to stretch deeper to exploit the soil's resources.


Manual work is conducted constantly throughout the year, but there are four critical :

 * Pruning is done solely by the estate staff: each person tends to the same parcel of vines every year, and thus shapes his “protégés” like sculptures.

·         * Manual debudding of all the vines: this prevents leaf build-up around the bunches, ensures low yields, and ventilates the vine-trunks by letting natural light through!

·         * Controlling the vines' vigour with grass cover, eco-friendly manure, and, if necessary, through green harvest (removal of some grapes before they ripen to improve qualities of the other grapes).

·         * Harvesting by hand and careful selection and sorting


The objective in those extremely precise cultivation and monitoring techniques is to obtain the healthiest grapes – the only way to make high-quality, highly concentrated wines.




·        *  剪枝,仅由酒庄员工负责,每一位员工每年都照料同一簇葡萄树,就像自己的作品一样精心雕琢保护。

·        *  摘芽:所有葡萄树均需手工摘芽,防止枝条上长满过多的叶子,维持低产量,保证良好的通风和光照。

·        *  控制葡萄品质:通过覆盖草坪、无生态环境危害的肥料、有必要的话再进行绿色采摘(摘去部分尚未成熟的葡萄,以确保剩下葡萄的品质)

·        *  手工采摘和精心筛选




Aging, legacy of Savoir- Faire / 古老,传承的技术诀窍


Tradition and modern tools, hand in hand / 传统与现代工具,手手相传


         The savoir-faire, passed from generations to generations, has been enhanced but not replaced by modern technology: temperature-controlled vats (some of them with cap-punching tools), a destemmer, a pneumatic press, and so on.

This vinification process emphasizes the core qualities of the terroir and of the various grape varieties. The grapes are fermented in a very traditional way, at length (15-31 days), using indigenous yeast (without additives) and constant control of temperatures during vinification, in order to extract good, supple tannins and a deep color. The white wines are vinified at a lower controlled temperature (20°C) to conserve the natural aromas of the grapes and soil (flowers, fruit and minerals).

In 2004, a new vat room has been created for vinification in wood, with small truncated oak vats, to further enhance the way wine is made at Beaurenard. Fermentation in oak vats allows effective cap-punching and moderate oxygenation, as well as rounding and polymerising the tannins and imparting greater richness and mellowness to the wines.







From start to finish, tasting is the cornerstone of ageing... / 自始至终,品尝是熟成的基石


         Once vinified, the wine is put in oak barrels for a period of malolactic fermentation. This is the first stage of ageing, which continues on fine lees in oak barrels (228 liters) and foudres (30 hectoliters) and truncated oak vats (80 hectoliters) for 9-18 months. Ageing helps to clarify the wines and helps in developing their structure.

Each movement must be performed with timely precision, as we have been taught by previous generations. Topping-up, racking, fining (as necessary), regular tastings using the pipette, and the meticulous work done on the barrels all contribute to making the very most of our wines. All of these minor details ultimately make a big difference in the quality of the wine.